Covalent modification of soy protein isolate with tea polyphenols: A potential strategy for enhancing flaxseed oil emulsion stability and sustained delivery of α-linolenic acid

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-05-21 DOI:10.1016/j.foodchem.2025.144868

Kangning Li, Yuxuan Wang, Jie Mi, Ming Chang, Ruijie Liu

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Abstract

The adaptability of soybean protein isolate (SPI) modified with tea polyphenols (TP) for emulsion delivery systems was investigated. This study fabricated the SPI-TP non-covalent complex (NC) and covalent complex (C) and flaxseed oil emulsions stabilized by NC (NC-E) and C (C-E). The differences in the solubility, antioxidant activity, and particle size of NC and C were discussed first. And the emulsions' resistance to storage, pH, temperature, and ionic strength was further evaluated. The C-E exhibited superior antioxidant capacity and environmental stability compared to the NC-E. This might be attributed to TP conjugation differences in NC and C and SPI property changes modified via two approaches. Moreover, the bioaccessibility of α-linolenic acid (ALA) in flaxseed oil emulsions stabilized by SPI, NC, and C was 58.38 ± 0.13 %, 42.84 ± 0.03 %, and 45.89 ± 0.03 % as evidenced by INFOGEST 2.0, indicating covalent modification would be a promising strategy for delivering functional lipids.

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茶多酚共价修饰大豆分离蛋白：提高亚麻籽油乳液稳定性和α-亚麻酸持续递送的潜在策略

研究了茶多酚修饰的大豆分离蛋白（SPI）在乳状液输送体系中的适应性。本研究制备了SPI-TP非共价配合物（NC）和共价配合物(C)以及由NC （NC- e）和C （C- e）稳定的亚麻籽油乳液。首先讨论了NC和C在溶解度、抗氧化活性和粒径上的差异。并进一步评价了乳状液的耐储存性、pH值、温度和离子强度。与NC-E相比，C-E表现出更好的抗氧化能力和环境稳定性。这可能归因于TP在NC和C中的共轭性差异，以及通过两种方法修改的SPI特性变化。此外,bioaccessibilityα亚麻酸(ALA)亚麻籽油乳剂稳定通过SPI,数控,和C 58.38 ±0.13  %,42.84 ±  % 0.03和45.89 ±0.03  %就是明证INFOGEST 2.0,说明共价改性将是一个有前途的战略提供功能性脂质。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.